Slow Cooker Tex Mex 15 Bean Soup
SLOW COOKER TEX MEX 15 BEAN SOUP
If you couldn’t tell already, soup is one of my favorite things to make once it starts to get cold. I told you earlier in the week that I was going to have another soup recipe for you, so here it is: tex mex 15 bean soup made in the slow cooker. If there is one thing I love more than soup, it’s my slow cooker. In fact, I have 2 of them. I was gifted one and I just couldn’t part with my old one, so now I have two and switch every time I use them. Weird? I think not.
You know what is definitely not weird, this soup. This was an experiment gone totally right and I am so happy that it did. My grandma gave me a package of 15 bean soup mix because she went out and bought 15 different beans and made little packets out of them. It’s pretty genius. And time consuming. I don’t have that kind of time, and you might not either, so these beans come easily mixed and packaged for your convenience at the grocery store. The next time I make this, I will buy them premixed. No shame.
Back to this delicious soup. Aside from the 15 different beans in this recipe, it also has peppers, onions and tomatoes. Its got a little bite to it with green chilis and ancho chili powder added. If all that wasn’t enough, corn and rice we’re also invited to the party. The best part about this soup is how it slow cooks all day and all those amazing flavors get to blend together. I will turn a bad day into a good one, pinky promise! ????
Tex mex soup tips:
It is crucial that you soak the beans over night in some water. All you have to do is pour the beans into a container, fill with water to just above the beans and let them hang out overnight. If you don’t do this, some of your beans will still be crunchy and that’s yucky. I know you’re thinking “but they slow cook all day”… yes they do but some of the beans will still not be fully cooked. Please don’t skip this step.
- If you don’t have or can’t find the 15-bean mixture, it is ok to use a few cans of beans instead. No soaking necessary if you use cans. Whatever kind you like. You won’t need all the liquid though. I would start with half the amount and adjust from there. You could also use dried beans, like black or pinto, and soak them over night.
Meat is easily added to the soup as well. Shredded chicken or ground beef would be great. I personally would cook the meat first, then add it in. Some leftover rotisserie chicken would be so delicious in this soup!
Have a great rest of the week and weekend! I’ll be busy this weekend at my daughter’s first birthday party! 😀
- 2 cups Hurst’s Hambeans- soaked overnight then drained
- 6 cups vegetable broth
- 1 14.5 ounce can diced fire roasted tomatoes, not drained
- 1 15.25 ounce can of corn, drained
- 1 small onion diced
- 1 green pepper diced
- 1 yellow pepper diced
- 1 4 ounce can diced green chilis
- ½ cup white rice not instant rice
- 2 teaspoons cumin
- 1 tablespoon chili powder I use ancho chili powder
- 1 teaspoon each salt and pepper and more at the end if needed
- 1 teaspoon garlic salt
- Combine all ingredients in the slow cooker and cook on low 6-8 hours
- Serve with your favorite toppings (cheese, sour cream, hot sauce, etc.)
- I add the rice to help thicken the soup. If you don’t want to add it, it would still taste wonderful.